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Minestrone Soup – Winter comfort food

Minestrone Soup – Winter comfort food

Minestrone soup has the sound of an oasis in the desert right now! Yes, I see the shameful look in your eyes… after all the holiday revelry and the 10-courses-meals, the cakes, the champagne and the “ok, just the last one” when you had to pick the last snack from the table. Well at least that’s what happened to me so I hope I am not the only one 😉 Anyway the past is the past so now I am going back on track trying to say adios to sugar and fat for at least a couple of weeks. This is the reason why my recipe of the week is this amazing minestrone soup that has really a lot of taste but it’s perfect for post-holiday detox!

When it comes to minestrone soup, there’s a lot of confusion and a lot of variety. Being basically a mix of vegetables cooked together, you can put inside what you want. Looking around to see how other people treat the matter, I saw everything and its opposite. Sauteeing the onions and carrots at the beginning or not, putting water or broth? Do you conceive minestrone soup as strictly vegetarian or you also like to put bacon  inside it? Maybe you are also very strict and you don’t use canned beans, but just fresh. How long do you cook it? One, two hours?  What…three? Does your mom add some pastina –  like risini, ditalini –  or not? My mom always does that and I absolutely love it, but this time I decided to cut the carbs so I was looking at pasta from far away, sobbing.

minestrone soup

In general for any minestrone soup, you need to rinse, clean and cut the vegetables, chop and cut them into pieces – more or less big. Then I advice to start by sauteeing for a very short time onion, celery and carrot in extra virgin olive oil. I put an extra touch : leek. If you feel chic, add some bacon, and pour some wine as well, over high heat until it evaporates. Then add water – honestly I never add broth –  and the vegetables of your choice, paying attention to their cooking time.  Following my mother’s habits, I always color everything with two or three spoons of tomato paste, which I think enriches the minestrone without making it heavy.

When serving, the nicest ritual for me is always drizzling some olive oil, sprinkling some freshly ground black pepper and soaking some bread into it (but not this time!). My boyfriend always indulges in a sprinkle of Parmesan as well, il buongustaio! You can also put some Parmesan rinds in the minestrone  more or less 20 minutes before finishing to cook it, to enhance the flavor.

 

Minestrone soup

Ingredients

3 tbsp extra-virgin olive oil

2 carrots

1 celery stalk

1 leek stalk

1 onion

2/3 tbsp tomato paste

10 oz (300 gr) broccoli

10 oz (300 gr) cauliflower

10 oz (300 gr) knob celery

2 – 3 potatoes

3,5 (100 gr.) white beans

3,5 (100 gr.) peas

salt and pepper to taste

 

Method

 

Rinse, wash and cut the vegetables. Chop the leek, celery and onion, cut the head of the broccoli and cauliflower into florets, slice the carrot, dice the potato and the knob celery.

In a large and deep pot, heat the olive oil and when it’s sizzling, add the carrots, leek, celery and onion. Sautee for  around 10  minutes. At this point cover with water, add 1 tablespoon salt and the tomato paste and cook for other 15 minutes, stirring from time to time.

minestrone soup

 

minestrone soup

Proceed by adding the cauliflower and the potatoes, adding water as needed, and stirring often. After 10 minutes you can put the knob celery and the broccoli, being always careful to cover everything with more water. Let cook until wilted and soft – il will take an extra 40 minutes minimum (the principle is the more, the better).

minestrone soup

 

Fifteen minutes before taking off heat, proceed by adding peas and beans – I used the canned ones, if you use the fresh ones you can add them together with the cauliflower and the potatoes.  This is also the right moment if you want to put some pasta or the Parmesan rinds.

Taste it to check whether you need more salt, take off heat and serve. As previously said,  a sprinkle of black pepper and a drizzle of olive oil are much welcome!

 

minestrone soup

 

In need of more healthy treats? Try my beans in tomato sauce and sage or pumpkin soup with lentils!

And to get to know me more, meet me on Facebook, Pinterest and Instagram, or subscrbe to my blog to get all the recipes!

Minestrone soup

2018-01-04
: 4 / 6
: 25 min
: 1 hr 30 min
: 1 hr 55 min
: easy

The perfect winter treat, a warm and rich minestrone soup !

By:

Ingredients
  • 3 tbsp extra-virgin olive oil
  • 2 carrots
  • 1 celery stalk
  • 1 leek stalk
  • 1 onion
  • 2/3 tbsp tomato paste
  • 10 oz (300 gr) broccoli
  • 10 oz (300 gr) cauliflower
  • 10 oz (300 gr) knob celery
  • 2 - 3 potatoes
  • 3,5 (100 gr.) white beans
  • 3,5 (100 gr.) peas
  • salt and pepper to taste
Directions
  • Step 1 Rinse, wash and cut the vegetables.
  • Step 2 Chop the leek, celery and onion, cut the head of the broccoli and cauliflower into florets, slice the carrot, dice the potato and the knob celery.
  • Step 3 In a large and deep pot, heat the olive oil and when it’s sizzling, add the carrots, leek, celery and onion.
  • Step 4 Sautee for  around 10  minutes.
  • Step 5 At this point cover with water, add 1 tablespoon salt and the tomato paste and cook for other 15 minutes, stirring from time to time.
  • Step 6 Proceed by adding the cauliflower and the potatoes, adding water as needed, and stirring often.
  • Step 7 After ten minutes you can put the knob celery and the broccoli, being always careful to cover everything with more water.
  • Step 8 Let cook until wilted and soft – il will take an extra 40 minutes minimum (the principle is the more, the better).
  • Step 9 Fifteen minutes before taking off heat, proceed by adding peas and beans – I used the canned ones, if you use the fresh ones you can add them together with the cauliflower and the potatoes. 
  • Step 10 This is also the right moment if you want to put some pasta or the Parmesan rinds.
  • Step 11 Taste it to check whether you need more salt, take off heat and serve.
  • Step 12 A sprinkle of black pepper and a drizzle of olive oil are much welcome!


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